Mish Delish Good Food Blog

I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

If you like your lamb velvety soft & falling apart with simple flavours, this dish is for you. Best of all it takes a few minutes to prepare, put it into the oven and forget about it.

4 hr lamb greek style

Serves 2 adults & 2 kids

You’ll need:

Lamb

1/2 butterflied leg of lamb (bone taken out)

2 tbs olive oil

Juice of 1 lemon

1 small handful oregano, leaves picked

1 small stick of thyme, leaves picked

1 tbs dried oregano

2 cloves garlic, finely chopped

Extra lemon, cut into wedges

1 handful fresh parsley, chopped

Potatoes

6 kipfler potatoes, sliced thickly

1 tbs dried oregano

1 lemon

Pre heat oven to 140C.

Place the lamb in a heavy based casserole dish with a lid, skin side down. Sprinkle each of the above ingredients over the lamb and season well with salt & pepper.

Put it in the oven with lid on and after the 3 hr mark, turn the oven off and leave the lamb in for another hour or so. (I cooked the lamb at lunchtime and served the kids at 5.30 and it was still warm).

Re-heat the oven to 180C.

Put the potatoes in a roasting dish and ladle a little of the rendered fat from the bottom of the lamb roast over the potatoes. Squeeze over the lemon and sprinkle with sea salt & dried oregano.

Roast for about 25 mins and serve on a platter with the lamb, lemon wedges, chopped fresh parsley, tzatziki and warmed souvlaki bread.